Coffee information from The Coffee Brew.

More Coffee Varieties from around the World - Part 2.

Coffees and beans – grapes and wine – there are so many varieties around the world - and my biggest concern is I will never get to taste them all – although it is great fun trying.

Take Colombian coffee - world-renowned and rightly so. For example, La Esperanza from Tolima is grown at almost 6,000 feet and the high altitude effect shows. High-toned with a delicate aroma and cherry-like it has hints of milk chocolate and pipe tobacco. Makes you wonder how a brew like this could taste so good.

Columbia also produces the Supremo variety. It makes a complex cup of coffee with vanilla notes and hints of semi-sweet chocolate. It is recommended that you drink this brew while it is hot as the flavour fades pretty quickly.

The hand-picked Kona from Hawaii comes in both medium and dark roast and is also recognised as a premium range. The dark roast has a very light acid style while the medium roast is a little more acidic. The espresso roast has many friends - coffee drinkers world wide enjoy its minimum acidic quality plus its dark and strong character. A special brew that has become a firm favorite with coffee drinkers.

If you are into mountain climbing then why not do some coffee tasting at the same time. Landing in Africa we find a Tanzanian Peaberry which is grown on the southern slopes of Mt. Kilimanjaro. Peaberries have a very distinctive shape, making a single oval bean rather than the usual pair of flat-sided beans. They are a bean of a higher acidity and lighter body. Climbers of the famous mountain can find a reviving cup of brew on their way to the top.

And while you are in the region why not take a side track to the legendary home of coffee - Ethiopia. The Yirgacheffe region is home to a citrus based brew that combines ginger, orange peel and lemon – not having ever tried this one it sounds to me like it is probably more of an acquired taste being both tart and chocolaty at the same time – may help cure a cold though!

Moving on east to India we catch our breath to take in another famous landmark - the Monsoon Malabar. Puffy yellow beans that make for a pungent brew with hints of apricot. But don't leave without sampling one of the Jumboors with its sweet raisin tones.

Continuing east to Indonesia we find ourselves in Sumatra, long known for the product from the Lake Toba region. A light roast and in the cup it is sweet and flowery. The original jasmine-like coffee flower has been retained to produce an astringent cup with cherry overtones. The northern provinces produce a traditional dark roast that makes a spicy, tropical fruit brew with hints of cedar and grapefruit.

Over to Vietnam and here we can enjoy a Robusta from Lampung. The washing-drying-polishing process they use makes for a woody, astringent cup that competes well with its higher-toned Arabica cousin.

And the one country we haven’t mentioned yet – Jamaica. And as you can imagine, it doesn’t disappoint. The Jamaican peaberry has African origins and is a single bean variety but the effect is altogether different. Full bodied, sweetly acid, and full of floral notes - this cup comes on strong – just what you would most likely expect from a country like Jamaica.

Coffee bean varieties around the world is a long and never ending search for just another tantalizing gourmet blend to satisfy this weary travellers soul so just….

Keep tasting….and….enjoy!


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